| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Taste1 | 4 | Servings | |
INGREDIENTS
| 1 | Piece Parmigiano-Reggiano – | |
| 2 oz | ||
| 1 1/4 | c | Thinly-sliced fresh fennel |
| 1/2 | lb | Fresh porcini mushrooms |
| stems removed | ||
| And the mushrooms thinly | ||
| sliced | ||
| 1/4 | c | Extra-virgin olive oil |
| 1 | T | Fresh lemon juice, or more |
| to taste | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | Arugula, stems discarded | |
| Leaves washed and spun dry | ||
| A few drops white truffle | ||
| oil optional |
INSTRUCTIONS
Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves. Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired. This recipe yields 4 servings. Comments: The original recipe title as listed is "Fresh Porcini Salad With Fennel, Arugula And Shaved Parmigiano-Reggiano". Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G35 broadcast 01-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 03-29-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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